Currant Cake Caprice

Currant Cake Caprice

For the cake: Eggs — 4 pcs. (Medium) mixed with pounded jelly briquettes — 1 pack (220g), add the flour — 160g (1 1/3 cups) mixed with 10 g of baking powder. Bake the cake in the oven at t 180 degrees for about 20 minutes. (See features of your oven). Remove and cool. Cut the cake into 2.

For the cream: currants (400 — 500g), rub through a sieve. The resulting puree mixed with 2/3 cup sugar, put on fire and heat until sugar is dissolved. Remove from heat, separated 4 tablespoons, and add the rest of 20g dissolved in about 120 ml of water, gelatin, stir well and cool. Whip 250ml of cream, add 250 ml of sour cream (I had the cream of 20% and 25% sour cream, so I just shuffled mixer), add sour cream and creamy mass currant sauce with gelatin. Put cream in the x-k, until thick (approximately 20 — 30 min).
Assembling the cake: it is better to form with high sides, the size cakes. Korzh grease deferred mashed potatoes, it can be diluted with water to obtain a syrup. Place the cake in the form — half cream — cake — cream. Put in x-up to full cream thickens (4-5 hours).
Boca I has covered chocolate cream (oil, beaten with melted chocolate), on top of currant and melted chocolate. Very yum-yum cake

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